Cooking a whole rotisserie chicken is always great because you’ll be sure to have some leftovers for another day. We’re going to look at a delicious Mexican chicken soup recipe that is full of goodness, and rich in vitamins and minerals. One of our favorite things about this soup recipe is that it can be combined with a whole array of other ingredients to tailor to your needs. From the best MCT oil to shredded cheese – we’ll be covering some wonderful add-ons too. In essence, it’s a chicken soup recipe that combines all the essence of a hearty Mexican meal without guilt, plus it is completely satisfying!
If you’re looking for a simple and breathtaking dinner, without going to Mexico, let this recipe bring Mexico to you. It’s a simple, outstanding-tasting recipe. So without further ado, let’s find out how you can cook it in your kitchen today!
Mexican Chicken Soup Recipe
If you’re looking for a simple and breathtaking dinner, without going to Mexico, let this recipe bring Mexico to you. It’s a simple, outstanding-tasting recipe. So without further ado, let’s find out how you can cook it in your kitchen today!
- Two sticks of celery (roughly chopped)
- One medium-sized onion (finely diced)
- Three cloves of garlic (minced)
- One large carrot (roughly chopped)
- 6 + cups of organic chicken broth
- 400 + g of chicken
- One 300 g can of crushed tomatoes
- 1 tablespoon ground cumin
- 2 tablespoons of jalapeno peppers
- Half a tablespoon of ground coriander seeds
- A sprig of fresh coriander
- Salt and pepper
- 3 tablespoons of olive oil
- In your Dutch oven or pot, add the olive oil and turn the heat to medium-high before adding in the garlic and spices.
- Fry for 30 seconds to make sure that the spices don’t burn.
- Add in the salary, onion, and carrots, and turn down the heat to a low, sauteing everything until the vegetables are tender and soft. Make sure that the vegetables are not cooked without color to enhance their sweetness.
- Add in the remaining ingredients other than the coriander. Pour in your broth and bring everything up to a rolling boil.
- Once you have everything at a boil, turn the heat down and simmer everything for around 20 minutes.
- Add the coriander over the top and give your soup a taste. Adjust all the seasonings if necessary at this point.
- Pour into a lovely bowl and serve.
Toppings, customizations, and additions
- Once you got your soup on the table, it doesn’t end there. You will also need to get another bowl ready for various toppings. Here are some brilliant accompaniments and customizations that work well:
- Add a topping of cheese, including shredded cotija, queso fresco, or cheddar cheese.
- A dollop of sour cream imparts a wonderful flavor. If you are trying to be healthy, substitute this for zero fat yogurts.
- Cooked black beans are fantastic, full of flavor and protein.
- White or brown rice to be served on the side. You can add it to the soup too if you prefer.
- A dash of lime can give it a bit of acidity. Put out some wedges of lime on the table for everybody to squeeze.
- Tortilla chips are a brilliant side complement to this hearty soup. However, Mexican tortillas can also be added to the soup itself. A lot of traditional Mexican soups use ground and stale tortillas as the soup base. This helps to thicken the soup, and you can try this technique if you feel that the texture is too much on the brothy side.
- Zucchini, cabbage, or spring onions can add a wonderful touch of freshness to this soup.
- Add guacamole on the side or chunks of avocado. Delicious!
- The soup works wonderfully with medallions of corn or any leftover corn cut right off the cob.
- Any aged baked potato can be put into the soup to enhance its flavor if you’ve got one line in the fridge. This will be the time to use it!
Hey Presto, your Mexican recipe is ready!
